Gigantes Plaki

Ingredients

• Lima beans

  immature, raw

  660g

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  3 cloves, minced or 9g

• Tomato Puree

  Great Value

  ¼ cup or 63g

• Tomatoes

  red, raw

  800g

• Cinnamon

  ground

  ½ tsp or 1g

• Feta cheese

  1 cup, crumbled or 150g

• Parsley

  raw

  2 tbsp or 8g

• Oregano

  dried

  1 tbsp, leaves or 3g

Directions

1. Heat the oven to 180C.
2. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft.
3. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.
4. Top with crumbled feta and chopped parsley, and serve with toasted sourdough, if you like.